Charleston Beer, Wine & Booze

French Quarter · southern, lowcountry, new southern

Husk has been cooking Southern food from local purveyors since 2011, and the Charleston room on Queen Street is the original; Nashville and Savannah came later. Sean Brock was the founding chef and is no longer involved, as The Post and Courier notes. Charleston City Paper lists Ray England as chef in its Summer 2026 Top 50. The Bar and Patio sits next door in a nineteenth-century kitchen house and pours a deep list of bourbon and Southern spirits, first come, first served. The Post and Courier ties the kitchen to biscuits, country ham and Carolina Gold rice. It is Recommended in the inaugural MICHELIN Guide American South.

Downtown Peninsula · italian, southern italian, pasta, pizza

Sorelle opened in February 2023 in a renovated stuccoed brick building on Broad Street, backed by Ben Navarro's hospitality company, per The Post and Courier. Chef Nick Dugan cooks Southern Italian food with Lowcountry ingredients; Charleston City Paper also credits Adam Sobel. The building holds a mercato, a central bar, a wine room and a main dining room, with a third-floor private room designed by Meyer Davis Studios. The Post and Courier names the tajarin al ragù and the swordfish piccata. It is Recommended in the inaugural MICHELIN Guide American South.

North Charleston · cocktails, raw bar

A speakeasy hidden inside Holy City Brewing, run by Johnny Caldwell, one half of the Charleston duo The Cocktail Bandits. The Post and Courier reported on 30 January 2026 that it sits behind the brewery bar, behind what looks like a wall of beer cans and taps ... give the wall a nudge and it opens into a small room with its own bar, a few tables and chairs, a record player and shelves of vinyl. A light above the wall is green when the room is open with space and red when it is closed or full. The menu is split into Classics, Signatures and Bites, and a raw bar is available on request.